Getting high at the ultra-alluring new Ritz-Carlton in Melbourne
Every direction you look, there are bird’s-eye views out over the city and bay through the double-height glass walls of this hotel’s 80-floor sky lobby, and that’s just the start.
It’s been nine years in the making, but the Ritz-Carlton’s second hotel in Australia is finally open, and executive chef Michael Greenlaw – a keen fisherman and free diver – is showing us some of the spots where he will be sourcing seafood for its restaurant, Atria.
You can get abalone, snapper and wakame seaweed straight from the south-west waters of Port Phillip Bay, he says. Princes Pier, east of the mouth of the Yarra River, is a good fishing spot for bream, while King George whiting is plentiful off the sandy beach of St Kilda. Further south-east at Brighton, there are “absolutely thousands” of abalone, mussels and oysters, and he catches garfish and free-dives for scallops around the Mornington Peninsula.
Charis PerkinsLife & Leisure editorCharis Perkins edits The Australian Financial Review's weekly lifestyle liftout, covering the arts, fashion, design, travel, wine, fine dining, sports, motoring and more. Life & Leisure is published online and in the Friday and weekend editions. Email Charis at cperkins@afr.com
